Nona's Ricotta Pie
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"If desired, top with a sprinkling of chopped, candied fruits and nuts. Use any other pastina in place of the ditalini."
Original recipe yield: 1 9x13 pan.
- Prep Time:
- 30 Minutes
- Cook Time:
- 2 Hours
- Ready In:
- 2 Hours 30 Minutes
- Servings:
- 18
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INGREDIENTS:
- 1 cup ditalini pasta
- 3 pounds ricotta cheese
- 2 cups white sugar
- 6 eggs, beaten
- 1 1/2 teaspoons vanilla extract
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DIRECTIONS:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix together ricotta, sugar, eggs, vanilla and 1 cup of the cooked pastina; pour mixture into prepared baking dish.
- Bake for 2 hours, or until top is firm. Let cool before serving.
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